Ingredients
1 can (7 1/2 ounces) salmon, drained and, boned
1 can( l3 3/4 ounces) chicken broth
3 green onions, chopped
2 tbsp chopped red pepper
1 tsp grated lemon peel or 1 tablespoon l, emon juice da
1/2 cup idaho instant mashed potato granule, s
Directions
In microwave-safe 2-quart casserole combine salmon, broth, milk, green
onions, red pepper, lemon peel and pepper. Cover loosely with plastic
wrap; cook on High 5 to 6 minutes or until very hot. Stir in
potatoes. Re-cover; let stand 5 minutes. Cook on High 2 minutes if
necessary to reheat
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Potato & Salmon Bisque Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood; Soup; Vegetable
The History of Recipes
It is quite possible to track the history of recipes far back into the distant past, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these early cookbooks were just basic pictorial instructions for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. During Roman times 25BC a roman called Apicius created a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also recounts how the cooks of his times used many different aromatic flavors, including a few you will know like thyme, mint and dill. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new foods and spices caused an explosion in manuscripts on food, many of which are kept safe in academic collections. During the succeeding few centuries, the upper classes competed to serve the best banquets, and as a result the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cookbooks were highly popular due to increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Potato & Salmon Bisque recipe.
